以野生龙葵果为原料,通过酒精发酵和醋酸发酵最终酿制出龙葵果醋.通过正交试验确定了酒精发酵最佳工艺参数:酵母菌接种量2.0%,pH3.4,发酵温度27℃,此时,酒精度为7.5%(体积分数);醋酸发酵的最佳工艺参数为:醋酸菌接种量为15%,初始酒精度为4.5%,发酵温度为33℃,此时酸度为5.87%.通过正交试验得出龙葵果醋饮料的最佳调配配方为龙葵原果汁添加量为17%,龙葵含酸量为8%,糖含量为9%.成品果醋饮料色泽金黄,澄清透亮,酸甜可口,果香诱人,醋酸醇厚浓郁,口感最好.%Taking Solanum nigrum as the raw material, through ethanol fermentation and acetic fermentation got the Solanum nigrum fruit vinegar eventually.By orthogonal experiment the best condition for the process of alcoholic fermentation were as follows:inoculum size was 2.0% ,pH value was 3.4, fermentation temperature was 27 ℃, at that time, alcohol was 7.5 % (volume fraction). The best technical parameters for acetic fermentation:acetic acid bacteria inoculum was 15%, alcohol for the initial 4.5%fermentation temperature of 33℃, pH was 5.87%. Solanum nigrum fruit vinegar beverage through orthogonal test the best deployment of these three formula for the original fruit juice content of 17 %, the acid content was 8 %, sugar content was 9 %, finished product fruit vinegar drinks, golden in color clear bright, sweet and delicious, inviting aroma, mellow full-bodied, acetic acid taste best.
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